Deck 24: Salads and Salad Dressings

Question 1

Incidence of chronic diseases such as obesity,cardiovascular disease,cancer,and type2 diabetes are lower for vegetarians than they are for nonvegetarians.

Answer 1

True

Question 2

Miso will keep indefinitely under refrigeration.

Answer 2

True

Question 3

Many of the world's religions fully or partially practice vegetarianism as a:

A)spiritual ideal
B)principle of nonviolence
C)desire to harm no living thing
D)all of the above

Answer 3

D

Question 4

There are no natural plant sources of vitamin B₁₂.

Question 5

Vegetarians who consume dairy and/or eggs have a more difficult time meeting their nutritional needs.

Question 6

Which of the following is not made from soy?

A)seitan
B)tempeh
C)miso
D)tofu

Question 7

An argument for vegetarianism in the book "Diet for a Small World" concludes that:

A)wasteful use of agricultural resources in raising animals for meat has led to world hunger
B)meat-based diets are less healthful than vegetable-based diets are
C)there are problems with the practice of factory farming
D)vegetarianism is an environmental imperative

Question 8

The thick paste made by salting and fermenting soybeans and rice or barley is:

A)miso
B)cotton tofu
C)tempeh
D)textured soy protein

Question 9

What type of tofu is best for grilling?

A)soft
B)firm
C)extra firm
D)silken

Question 10

A living foodist is a:

A)vegetarian who eats eggs but not dairy
B)person who follows a diet designed to balance the inner forces of yin and yang
C)vegetarian for religious reasons
D)vegan who eats only raw or slightly warmed plant products

Question 11

A fruitarian will eat fruits but not nuts or seeds.

Question 12

Where can a chef find inspiration for vegetarian cooking?

A)ethnic cuisines
B)adaptation of traditional menus
C)studying vegetarianism
D)all of the above

Question 13

Greek philosopher Pythagoras was one of the earliest known vegetarians and was so because he:

A)disliked the taste and texture of meat
B)was allergic to poultry
C)believed in a kinship among all living creatures
D)felt that Greek culture demanded it

Question 14

Many people who are not vegetarians report than they are inclined to order vegetarian entrees when dining out.

Question 15

What is the correct term for someone who will not eat any meat,fish,or poultry,or any product derived from animals?

A)raw foodist
B)vegan
C)macrobioticist
D)vegetarian

Question 16

According to the United Soybean Board,soy protein is the only plant protein that is equivalent to animal protein.

Question 17

Vegetarian cooking offers certain challenges to the chef,such as:

A)cooking with more fat
B)baking without eggs
C)cooking with no protein
D)all of the above

Question 18

Careful planning is important to ensure that a vegetarian is eating enough protein.

Question 19

Seitan is made from soy gluten.

Question 20

Soy milk can be substituted,measure for measure,in recipes calling for dairy milk.

Question 21

What vegetarian-based product might be used to replace gelatin as a thickener for liquids?

Question 22

Many people who believe that a plant-based diet is associated with a reduced incidence of disease find it difficult to give up all animal-based foods.Instead,they choose a diet plan that is loosely based on vegetarianism.What is this type of diet plan called?

Question 23

What is the term for a vegetarian who eats eggs and dairy products?

Question 24

What are four reasons that people choose to adopt vegetarianism?

Question 25

Name three "meaty" vegetables that work well as the centrepiece of a vegetarian dish.

Question 26

What are fresh green soybeans that are steamed and eaten as a snack called on menus?

Question 27

Many vegetarian products are designed to imitate meat products.What cooking techniques can be used to prepare these products?

Question 28

What can replace demi-glace for a vegetarian dish?

Question 29

In which centuries did vegetarianism catch on as a diet of choice in Europe and North America?

Question 30

Name three grain beverages that can be used in place of stock or dairy products when making soups,sauces,and custards.